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From what I hear, it’s a real product, but I haven’t been able to find it at either Bass Pro Shops or Cabela’s. Maybe it really didn’t work as advertised, though the idea seems plausible. You could probably make your own with a little steel and a tack welder.

No, but, seriously guys. Does anybody know if it works like it says, and whether there would be considerations about fish size or poking yourself on the fish-ribs? If it’s so great, why don’t you see these in use at fishmongers and on fishing boats? Does it pulverize the meat?

“The Wunder Boner is a series of metal rods that are screwed together and set in a plastic base. At the top of the rods is an eyelet; three sizes come with the device. The Wunder Boner is intended for trout, salmon and whitefish. Here is how it works: The fish should first be cleaned and partially frozen. It is then put head side down (of course, the head has to be removed first), the vertebrae pushed into the eyelet. When secure, the fish is pulled downward; the rib bones and backbone will be left on the eyelet, leaving you with a boneless fillet.

I have successfully removed brook, brown and rainbow trout, splake and salmon bones using the Wunder Boner.”

Agreed, #13. A good, razor sharp filleting knife and some practice will give you excellent results. You need to fillet some fish a little differently, ie walleye, or pickerel, have no ‘y’ bones and can be filleted fairly easily. Other fish like Northerns have ‘y’ bones, and take more practice.

IT IS VIRTUALLY IMPOSSIBLE TO COMPLETELY DEBONE A FILLET UNLESS YOU ARE AN EXPERT. DO NOT TRUST GADGETY DEVICES THAT CLAIM THAT YOU CAN. It all depends on the skill of the person using the knife.

Casisob1 – luckily, if a child knows all the meanings for the word “boner,” they wont be scarred or effected in any way by hearing the word other than perhaps being forced to stifle a giggle. If a child only knows the innocent meaning for the word there shouldn’t be a problem.

You still have to gut the fish, as well as removing the tail, fins, etc., so this has a limited usage for fish like trout that you cook whole. Also, as chefs know, the bones are what add flavor to many fish dishes, so the practicality looks extremely limited. Are ya really gonna partially freeze that fish before ya make yer shore lunch?

All in all, this looks like a pseudo-practical gag gift to give to Dad on Father’s Day. Anybody who really fishes will still prefer their fillet knife, imo.

Saying that it debones “trout, salmon and whitefish” is deliberately misleasing: any game fisherman, such as myself, knows that these are all salmonoids. They have the same basic body geometry, so it is a given that one that works for one will work for another.
If it demonstrated on, say, a trout, a haddock and a carp, then I would be impressed.

Meh… with trout and salmon we’ve always cooked them bone-in and the spine easily peels away before serving. With this boner thingie it looks like the fish is more or less squished and crushed in the process… doesn’t seem like a great idea.

I’m almost 100% positive that Mike Rowe from Dirty Jobs is narrating! He did commercials and voice overs for the Discovery Channel (ala Deadliest Catch) before he did D.J. and I’m pretty sure he was also an opera singer for the Baltimore Philharmonic…I love when a man with a deep voice continuously says “boner.” He should add a little vibrato next time.

uh, i actually like having fish cooked whole, head, bones, skin, fins. the only thing that i like to have removed are the scales, so that the skin itself is edible, as well as the meat just adjacent to the skin. growing up in japan, we always broiled fish whole, and as a kid, i remember calling dibs on the grill side up eye, my grandfather would call dibs on the grill side down eye… by the time the meal was finished, literally only bones, fins and skull were left. at an early age japanese kids were taught to expertly pick fish bones out of their pices using chopsticks. this gadget would totally flop in southeast asia…
aside from the funny name and the gag-gift factor, this gadget is really worthless, and is marketed specifically for those that don’t eat very much.
the de-boning action of running the spine thru a ring and forcing the bones to follow the spine thru the ring actually looks like it’s mashing the flesh surrounding the bones. i’d hazzard a guess that the end result is a mostly-deboned fish in a fish skin sock in which the meat has been partially mangled.
#34 is correct, bones help to flavor the meat, boneless meat is just weird to me… as louis prima said “closer to the bone sweeter is the meat”

Is there a device that will pulverize bone, making them edible? I imagine something like the ultrasonic machines used to crack kidney stones. You chuck a fish/chicken/whatever into this microwave sized device, turn it on, and 5 minutes later it’s done. When cooked, you could eat the whole thing, bone and all.

I just purchased a Wunder Boner and used it on a Rainbow Trout, or what was a Rainbow Trout after using it. I belive a regular claw hammar would work muck better in cleaning instead of the Wunder Boner!!!!